Swedish Angel Crisps

40 Reviews

“This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.” - by Barbara Morgan

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.
Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

Reviews (40)

Rate This Recipe

AUDREYELIAS

Sep. 7, 2002

"A very nice cookie, extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes ..." See morea delicious cookie, but it's misleading to call it 'brownie like' . If you're not fond of nuts or don't have them on hand, the cocoa version is good even without them, especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly, I usually refrigerate sugar cookie doughs before I shape them, to make them easier to handle, but don't do that with this recipe; the dough is soft, but manageable, and it holds the nuts better at room temperature."

ANGELFROMHEAVEN

Jan. 10, 2012

"Makes a very delicious and tender cookie. I added chopped nuts directly to the dough and rolled in cinnamon sugar, topping with a few additional nuts. Other ideas are to top with chocolate kisses or a..." See moredd chocolate chips to the dough. Cookies do spread, I would suggest placing about 3" apart. Baked for 9-10 minutes just until light brown."